Ingredients

• 1 cup - matar (green peas)
• 1 - medium sized onion, finely chopped
• 2 cups - basmati rice
• 1 - medium sized tomato, finely chopped
• 2 - small green chillies, finely chopped
• A handful of raisins
• 1 tbsp - cumin seeds (cumin)
• 1 tbsp - khuskhus
• 1.5 tsp - turmeric powder
• Salt to taste
• Few pieces of dalchini
• For raita:
• 1 - medium sized onion
• 1 - medium sized tomato
• 2 - small green chillies
• 1 - small cucumber (kakdi)
• Few leaves of coriander (cilantro)
• 2-3 cups - curd/yogurt
• Salt to taste
• 1 tsp - sugar

How to Make Matar Pulao and Raita

• Wash the rice and drain the water. Set it aside for at least 15 minutes.
• In a pan, heat the oil. Add the cumin seeds, khuskhus and dalchini.
• Add onions and allow to fry till the onions become pink.
• Add the peas and chillies and fry on a medium heat.
• Add the washed rice and stir fry for 2 minutes.
• Add the tomatoes and stir fry for a minute.
• Add salt and turmeric powder and stir fry for 2 minutes.
• Add 4 cups of water and allow the rice to cook.
• Serve hot with papad and raita.
• To make the raita:
• Beat the curd well to form a soft texture.
• Chop the onion, tomato, cucumber and chillies finely and add them to the curd.
• Add salt and sugar and mix well.
• Finely cut the cilantro leaves.
• Garnish the raita with the above cilantro leaves.
• Serve with the pulao.